Pineapple and Lime Cupcakes

By | September 15, 2011

The second of my recipes for today is taken from Special Cupcakes by Wendy Sweetser.  Pineapple and lime is quite an unusual combination for a cupcake but it’s one I might just try!

Pineapple and Lime Cupcakes

Fresh or tinned pineapple can be used to make these cupcakes but if using tinned, opt for fruit in juice rather than syrup and drain it well on kitchen paper before chopping into small pieces.

Preparation time: 30 minutes (plus cooling)
Cooking time: 20 minutes
Makes: 12

Cupcakes
140 g (5 oz) light muscovado sugar
2 large eggs
Finely grated zest of 1 lime
115 ml (4 fl oz) sunflower oil
140 g (5 oz) pineapple, peeled weight, fresh or tinned, chopped into small pieces
175 g (6 oz) self-raising flour

Frosting
40 g (11⁄2 oz) unsalted butter, softened
140 g (5 oz) cream cheese
2 tsp lime juice
2 tbsp pineapple jam
Crystallised pineapple, to decorate

  1. To make the cupcakes, preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
  2. In a mixing bowl, whisk the muscovado sugar, eggs and lime zest together until thick. Add the oil in a thin stream, whisking all the time so it is incorporated evenly into the egg mixture. Dust the pineapple pieces in a little of the flour.
  3. Stir in the rest of the flour and the pineapple. Spoon the mixture into the paper cases and bake for about 20 minutes or until a skewer pushed into the centre of one of the cakes comes out clean.
  4. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  5. To make the frosting, whisk together the butter, cream cheese and lime juice until smooth. Stir in the pineapple jam.
  6. Spread the frosting over the cupcakes and decorate with crystallised pineapple.

Tip!

You can buy crystallised pineapple but it’s very easy to make your own. Dissolve 115 g (4 oz) caster sugar in 115 ml (4 fl oz) water, bring to the boil and add 3 thin pineapple rings or slices. Lower the heat and simmer until the pineapple is transparent and starting to caramelize. Drain well, snip into small pieces and dust with caster sugar. Any leftover can be stored in an airtight container.

I have been sent ‘Special Cupcakes’ and will be reviewing it shortly.

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